Spanish meatballs

Name: Spanish meatballs
Total time: 80 min
Yield: 4
Ingredients: 500 gram half to half minced; 1 egg; 5 tablespoon white bread crumbs; 2 tablespoon milk; 1 bag spice mix for minced meat; 4 tablespoon flour; 3 tablespoon olive oil for the pepper sauce; 1 onion for the pepper sauce; 1 Red pepper for the pepper sauce; 2 clove garlic for the pepper sauce; 1 tomato for the pepper sauce; 125 milliliters White wine for the pepper sauce; 75 milliliters meat broth from tablet for the pepper sauce; 1 laurel leaf for the pepper sauce; 1 bunch flat leaf parsley for the pepper sauce

Ingredients

Directions

Mix the mince with the egg, breadcrumbs, the milk and herb mix in a bowl and knead everything well together.
Take a deep plate and put a layer of flour in it. Turn 20-25 balls of the minced meat and roll them through the flour. Let them stiffen in the refrigerator for half an hour.
Heat the oil in a frying pan and fry the balls in portions for about 5 minutes around golden brown. Take them out of the pan and keep them separate.
Fry the onion about 4 minutes in the remaining shortening.
Add the peppers and fruit for a few more minutes. Add the garlic and fry for a few minutes at low setting until everything is soft.
Stir in the tomato, wine, stock and the bay leaf and let everything simmer for about 5 minutes at medium height.
Remove the bay leaf and puree the sauce. Spoon the balls in the sauce and cover with a lid. Leave to simmer for half an hour on low setting.
Sprinkle the albondigas just before serving with chopped parsley.